Moong Dal Flour Halwa

A rich, ghee-roasted pudding with a golden colour and nutty aroma, lightly sweetened with sugar or jaggery and finished with cardamom and nuts. A traditional winter and festive favourite.

Serves 4 | Prep 5 min | Cook 30 min

Ingredients

• ¾ cup moong dal flour
• ½ cup ghee (add 1–2 tbsp more if needed)
• 1½ cups water
• 1 cup milk (optional, for a creamier halwa; if using, reduce water to 1 cup)
• ¾ cup sugar or powdered jaggery (adjust to taste)
• ½ tsp cardamom powder
• 2 tbsp chopped almonds and cashews
• 1 tbsp raisins
• A few saffron strands (optional)

Method

1. Heat the liquid: Warm the water (and milk, if using) with the sugar and saffron in a pan until the sugar dissolves. Keep it hot on low heat. If using jaggery, dissolve it separately, strain, and add it at the end to avoid curdling the milk.
2. Roast the flour: In a heavy-bottomed pan, heat the ghee on low heat. Add the moong dal flour and stir continuously.
3. Slow-roast to golden: Roast for 15–18 minutes, stirring constantly, until the flour turns deep golden, releases a nutty aroma, and the ghee starts to separate. Do not rush this step, since it decides the flavour.
4. Add the syrup: Reduce the heat to the lowest and pour in the hot liquid slowly, stirring fast to avoid lumps. Stand back, since it will splutter.
5. Cook down: Continue to cook for 4–5 minutes until the halwa thickens, absorbs the liquid and leaves the sides of the pan.
6. Finish: Stir in the cardamom, nuts and raisins. Cook for another minute.
7. Serve: Serve warm, topped with extra nuts.

Tips

• Always add hot liquid to the roasted flour, not cold, to avoid lumps and splattering.
• Roasting on low heat stops the flour from tasting raw or turning bitter.
• The halwa thickens as it cools, so switch off the heat while it still looks slightly loose.
• For a lighter version, use less ghee and replace the sugar with jaggery.
• Store in the refrigerator for up to 3 days and reheat with a splash of mil